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Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

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★★★★★

4.7 from 138 reviews

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy baked jasmine rice clusters with a fresh mix of cabbage, cucumber, bell pepper, carrot, and sugar snap peas. Tossed in a flavorful, creamy peanut sesame dressing with a touch of chili crisp and lime, the salad offers a delightful balance of textures and bold Asian-inspired flavors. Perfect as a light meal or side dish, it’s easy to prepare and versatile.

Ingredients

Scale

For the Crispy Rice:

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tbsp chili crisp

For the Dressing:

  • 3 tbsp sesame oil
  • 2 tbsp peanut butter or tahini
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 tsp chili crisp
  • 1/2 inch piece ginger, grated
  • Salt and pepper, to taste

For the Salad:

  • 3 cups shredded cabbage (mix of green and red)
  • 1 cup sliced cucumber
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, grated or julienned
  • 1/2 cup chopped sugar snap peas
  • 2 green onions, sliced
  • Toasted sesame seeds, for garnish

Instructions

  1. Preheat the Oven or Air Fryer: Preheat your air fryer or oven to 400°F (200°C). Line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare and Bake the Crispy Rice: In a large bowl, combine the cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly until the rice is evenly coated and takes on a uniform color. Spread the mixture in an even, thin layer over the prepared parchment, keeping some rice clusters together to create crispy clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes until golden brown and crisp.
  3. Prepare the Dressing: While the rice bakes, whisk together sesame oil, peanut butter or tahini, soy sauce or tamari, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a small bowl until smooth and emulsified. Season with salt and pepper to taste, adding extra lime juice if desired for brightness.
  4. Cool and Break Apart the Crispy Rice: Remove the crispy rice from the oven or air fryer when golden and crisp. Let it cool slightly, then break it into small clumps with your hands to add texture to the salad.
  5. Assemble the Salad: In a large bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces.
  6. Toss, Season, and Garnish: Drizzle the prepared dressing evenly over the salad. Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds on top for extra flavor and crunch.

Notes

  • Use day-old jasmine rice for best texture when baking crispy rice.
  • Adjust chili crisp quantity to your heat preference.
  • Peanut butter can be swapped with tahini for a nut-free alternative.
  • For extra brightness, add more lime juice to the dressing right before serving.
  • Ensure rice clusters remain intact during baking for pleasant crispy bits in the salad.
  • This salad is best enjoyed fresh but can be refrigerated for up to 1 day; crispiness may reduce over time.

Keywords: rice salad, peanut sesame dressing, crispy rice, asian salad, healthy salad, vegetarian, peanut dressing, chili crisp

Find it online: https://spiceupwithsophie.com/rice-salad-with-peanut-sesame-dressing-and-crispy-jasmine-rice-recipe/